These French puffs, rolled in cinnamon sugar, are a favorite from my childhood. Our neighbor, Aunt Joanie, was like a second mom, and this was a recipe she made for us often. They are a mix between a donut and a muffin; like a soft snickerdoodle cake-donut but better!
I’ve adapted this recipe to work with our pancake mix. I promise you these puffs are a cute as-can-be and are perfect sweet treat! I’ll be sharing with my newest neighbor. So treat yourself to a French Puff.
Makes 12 regular or 24 mini puffs.
Prep time 15 min. Bake time15-25.
- ⅓ c. butter softened (butter substitute - earth balance butter stick)
- ⅓ c. + 1 Tbsp. sugar (granular sugar substitute)
- 1 egg
- 1½ c. Aunt Katherine's Yummy Pancake & Waffle Mix
- ¼ tsp. nutmeg
- ½ c. milk or milk substitute
- ½ c. butter melted (butter substitute - earth balance butter stick)
- ½ c. sugar (granular sugar substitute)
- 1-2 tsp cinnamon
- Heat oven to 350° Grease 1 regular muffin or 2 mini muffin trays
- In a stand mixer combine butter, sugar and egg; blend well.
- Mix together pancake mix, and nutmeg in a separate bowl.
- Add milk to the butter blend, alternating with dry ingredients.
- Spoon into muffin tin(s), ⅔ full.
- Bake about 15 minutes or until golden brown for mini muffins and 20-25 minutes for regular size muffins or when toothpick inserted comes out clean.
- Prepare topping while baking. Melt butter in a bowl.
- Stir sugar and cinnamon in another bowl.
- Roll warm puffs in melted butter and then in cinnamon sugar.
- Serve warm.